Kvass is cooling and refreshing drink with which it is possible to satisfy thirst and to use as a basis for preparation of okroshka. Home-made kvass is cooked rather easily. There is a set of original recipes for kvass in house conditions which not only do this drink tasty, but also useful.
Classical rye kvass
We slice loaf of a rye bread. Then we spread grain pieces on a dry baking tray and we put in an oven on the maximum temperature. We wait when grain slices become dark color. It is necessary to watch that bread didn't burn down. We shift crackers in suitable ware and we fill in with 5 liters of boiled water. We cover and leave to infuse 5 hours. Through a gauze we filter a mash, we add a tablespoon of yeast, a half-glass of sugar and a raisin tablespoon. We mix, we close a cover and we leave for the night. We spill ready kvass on bottles, we stopper and we put to cool in the fridge.
Kvass grain with dried fruits
We fill in mix of dried fruits with water and we cook 10-15 minutes. Rye dried bread is filled in with boiled water and we leave in the closed ware for 3 hours. We filter dried fruits decoction and a mash and we connect together. We add sugar, yeast and we put to the warm place for fermentation. We bottle fermented-out kvass and we put in everyone 3 izyumina. We put in a cold spot. Instead of sugar it is possible to use boiled with water honey. In 3 days, kvass is ready.
Kvass with mint or an oregano
Prepare just as classical, it is only in addition added a little honey and flavor a fresh or dried grass of mint or an oregano, having lowered a gauze sack in kvass for 10 hours. Mint impacts the refreshing relish, and the oregano improves digestion.
Kvass with an acorus
Roots of an acorus have favorable effect on digestive organs, improve a condition of gums, reduce blood pressure. We add acorus infusion to the grain kvass made in the usual way. On the 3rd one-liter jar of kvass we add 1 glass of infusion of roots of an acorus or we lower in a gauze sack dry roots of an acorus (80 grams) for 5 hours.
Kvass from fresh carrots
We will wash carrots and we will peel. Grate and we will put in a 3-liter glass jar, we add the bread crusts which are dried up brown color, we fill in with warm boiled water and we insist 10 hours, having covered bank with a gauze. After insisting we filter liquid (mash) and we add the yeast divorced in warm water, with a small amount of flour and we will put for fermentation for the night. After that it is possible to add on a tip of a knife of citric acid. Not only the drink refreshing, but also enriched with vitamins and minerals will turn out. On 3 liters of kvass 150 grams of carrots, a glass of sugar, 20 grams of yeast, 500 grams of a rye bread, citric acid, a flour tablespoon are required.
Kvass lemon ""Ekaterina's""
For preparation of Ekaterina's kvass we will prepare 700 grams of lemons, a handful of raisin, 500 grams of sugar, 50 grams of yeast and 10 liters of water. Granulated sugar is added to a pan with water and we wait when water begins to boil. Then it is necessary to cool water with sugar. Rub a lemon dried peel, from lemons to squeeze out juice, mash yeast and add everything to a pan. To mix everything, to throw a handful of raisin and to put to the cool place for 3 days.